{"id":2014922,"date":"2024-07-13T01:08:52","date_gmt":"2024-07-15T05:11:48","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2014922"},"modified":"2024-08-28T10:30:26","modified_gmt":"2024-08-28T15:30:26","slug":"birria-tacos","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/birria-tacos\/","title":{"rendered":"Birria Tacos"},"content":{"rendered":"

Have you had an opportunity to try birria tacos? These juicy, saucy tacos are loaded with tender shredded meat and served with a side of brothy red consomm\u00e9. What a treat! If you’ve got that taco craving and there isn’t a taco truck in sight, you’re in luck. I developed a birria tacos recipe that uses ingredients available at any Latin supermarket. So roll up your sleeves and get ready to make a batch of homemade tacos<\/a>.<\/p>\n

What is birria?<\/h2>\n

Birria is a flavorful stew from the Mexican state of Jalisco. It’s traditionally made by marinating lamb or goat in red chile paste overnight, then cooking the meat in a flavorful broth called consomm\u00e9. The result is fall-off-the-bone, tender, juicy meat that shreds with the touch of a fork. Served in bowls, this stew is considered a celebratory dish and is often served at weddings, quincea\u00f1eras and baptisms.<\/p>\n

The taco version of this Mexican delicacy is called tacos de birria<\/em> (or quesabirria<\/em> or quesatacos<\/em> when made with melted cheese). It typically features beef birria (birria de rez<\/em>) stuffed inside corn tortillas and served with a side of consomm\u00e9 for dipping. The dish started in food trucks and at taco stands in Mexico, but the recipe for beef birria tacos made its way across the border and is now served throughout the United States.<\/p>\n

How to Make Birria Tacos<\/h2>\n

Making birria tacos is a time-intensive process, but most of it is hands-off. The three stages to making birra tacos are marinating the meat, braising the meat and assembling the taco. The meat can sit on the marinade<\/a> for up to 24 hours, although you can marinate it for as little as two hours if you’re running short on time. From there, the birria simmers on the stovetop for about 90 minutes until it’s tender enough to shred. (We’ll also offer slow cooker and Instant Pot instructions below).<\/p>\n

When the meat is fully cooked, it’s time to assemble the tacos and make the magic happen! The corn tortillas are dipped into the consomm\u00e9 before being heated on a griddle. Coating them in bright red consomm\u00e9 helps them crisp up on the griddle and ensures they’re pliable enough to stand up to the saucy meat. If you like melty, cheesy tacos, add a handful of cheese to the tortilla. Or keep things simple and stuff them with just the shredded beef to enjoy its rich, unadulterated flavor.<\/p>\n

Birria Tacos Ingredients<\/h2>\n

\"BirriaERICKA SANCHEZ\/TASTE OF HOME<\/span><\/span><\/p>\n